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The BSH.35 processes 35 kg of dough per batch in a 55-litre stainless steel bowl. It runs on 380V three-phase power with a 2.5 kW motor. Bakeries, hotel pastry kitchens, and commercial production facilities use this machine for bread, pizza, and pastry dough preparation.
Commercial Application
This mixer handles daily production schedules where batch consistency matters. The spiral hook action develops gluten structure without overheating the dough. Operators load flour and water, set the timer, and retrieve mixed dough ready for shaping.
Most bakeries run multiple cycles during overnight prep shifts. A 35 kg batch yields approximately 50 pizza bases or 40 loaves. The dual-cycle timer automates rest periods between mixing stages without manual intervention.
Key Operational Advantages
- Processes 35 kg dough per cycle with 2.5 kW motor on 380V three-phase supply
- 55-litre stainless steel bowl withstands repeated wet and dry cycles
- Dual-cycle timer controls rest periods between mixing stages
- Bowl and spiral hook remove for cleaning between batches
- Footprint of 55 × 107 × 106 cm fits standard bakery floor layouts
- Spiral hook action develops gluten without excessive heat buildup
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | BSH.35 |
| Dimensions (W × D × H) | 6 × 11 × 11 cm (2.2 × 4.2 × 4.2 in) |
| Power Output | 2.5 kW |
| Voltage | 380V |
| Phase | three-phase |
| Dough Capacity | 35 kg (77.2 lbs) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The bowl and spiral hook are fabricated from stainless steel for corrosion resistance during wet dough operations. The 2.5 kW motor drives the mixing cycle through a reduction gearbox. External panels are steel with powder-coated finish.
- Stainless steel bowl and spiral hook for food-contact surfaces
- 2.5 kW motor with reduction gearbox for torque delivery
- Powder-coated steel external panels
- Fixed bowl design with spiral hook rotation
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies the BSH.35 from UK stock with delivery to commercial operations in the UK, Europe, USA, Canada, Middle East, and Africa. The unit ships on a pallet with freight charges calculated by destination and access requirements. Three-phase electrical connection is required at site.
Frequently Asked Questions
Q: What is the difference between 55-litre bowl capacity and 35 kg dough capacity?
A: Bowl capacity measures total volume. Dough capacity is the working weight of mixed dough based on motor torque and hook clearance. The 55-litre bowl holds 35 kg of mixed dough plus headroom for folding action.
Q: Does the 2.5 kW motor handle stiff bread dough or only soft mixtures?
A: The 2.5 kW motor develops sufficient torque for bread dough at standard hydration levels. Stiff bagel or pretzel dough may require reduced batch size or extended mixing time.
Q: How many speed settings does the BSH.35 provide?
A: This model operates at a single fixed speed optimized for dough development. Variable speed is not included on the BSH.35.
Q: What attachments are included with the mixer?
A: The unit includes one spiral hook for dough mixing. Additional hooks or beater attachments are not supplied with this model.
Q: What is the duty cycle rating for continuous bakery operations?
A: The BSH.35 handles intermittent duty with 15-20 minute mixing cycles and cooling periods between batches. Continuous back-to-back operation for extended hours is not recommended without rest intervals.





